Three Cup Chicken | Taiwanese San Bei Ji Recipe

Three cup chicken is a fragrant, satisfying dish bursting with flavor. Combine garlic, ginger, and basil with sesame oil, Shaoxing wine, and soy sauce for an easy, traditional San Bei Ji that will have you begging for more.

Things That Will Make You Love Three Cup Chicken

• Fast. Ready in under 30 minutes with the help of your Instant Pot.
• Easy. This Three Cup Chicken is as close as you can come to a pour and cook recipe without being able to call it one.
• Low Carb. Only 7 carbs per serving.
• Flavorful. Packed with authentic Taiwanese flavors that will have you going back for more.

Why Is It Called Three Cup Chicken?

Although there are many different variations to this dish, the basic recipe calls for equal amounts of soy sauce, cooking wine, and sesame oil.

Despite it being called 3 cup chicken, you’re not actually using a cup of each—more like a shot glass or two of each. I suppose if you were using a whole huge chicken and small cups, that math might work out.

For this recipe, I used two pounds of chicken and ¼ cups of each of the three sauce ingredients.

Ingredients You'll Need

• Sesame Oil
• Dried Red Chilis
• Minced Garlic- The easiest way to prepare this much garlic is to peel cloves and then smack them with the side of a knife before mincing.
• Julienned ginger
• Bone-in Skin-on Chicken Thighs- You can also use boneless skinless chicken thighs if that's all you have, but I find the skin and bones give a more robust, authentic flavor.
• Soy Sauce
• Rice wine- This can be swapped with pale dry sherry.
• Kosher Salt
• Thai basil- If you're having trouble finding Thai basil, regular basil will suffice.
• Xanthan Gum- If you're NOT eating low carb, 1 tablespoon cornstarch mixed with water for a slurry can be used in place of this.

Are Chicken Thighs Traditional?

In Taiwan, San Bei Gi would normally be made with chicken that's been chopped into bite-sized, bone-in pieces, typically a chicken drumstick. For this, you either need a cooperative butcher or some crazy knife skills.

Sadly, I have neither, so I used skinless boneless chicken thighs.

Do I Really Need That Much Garlic?

I know. It seems crazy. But #trusturvashi You will want all of this. It tastes FANTASTIC.

Cooking the garlic in oil helps flavor the oil while also cooking down some of the pungency in the garlic.

Is This A Saucy Asian Chicken Dish?

Sanbeiji is traditionally served with no sauce. You cook the dish until the sauce completely evaporates, or is absorbed by the chicken.

Unfortunately (or fortunately, depending on how you look at it) this dish produces more sauce when cooked in a pressure cooker than when you cook it on the stove.

So, it’s not a totally dry casserole like you’d get if you cooked it stovetop.

Your choices are to:

1. Embrace lots of lovely sauce and enjoy it with bok choy, spinach, or rice.
2. Sauté after cooking to reduce the liquid, but be aware it might overcook your chicken a little.

I happen to love the sauce so I’m going with option 1.

How To Make Three Cup Chicken

1. Turn your Instant Pot to Sauté and when it is hot, add the oil. Once the oil is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
2. Dump in everything except the basil.
3. Cook for 7 mins 10 mins NPR.
4. Open the lid and turn the pot on Sauté.
5. Add chopped basil leaves and stir.
6. When the liquid boils, sprinkle the xanthan gum and let it thicken.

Variations

• Make this with tofu and tempeh instead of the chicken and said it was fantastic, with no other changes.

What Do You Serve With It?

• Bok Choy- A traditional veggie side that is flavorful and tender.
• Spinach- Adds color and nutritional value to your dish.
• Cauliflower- Soak up some of the extra liquid with some riced cauliflower.
• Scallion Pancakes- If you're not watching your carb intake, of course.

How Long Does It Last?

For the best dining experience, store any leftovers you may have in an airtight container in the refrigerator. Try to enjoy any extras within 3-4 days of preparing them for food safety reasons.

Want More Instant Pot Chicken Recipes?

• Instant Pot Butter Chicken- My most famous recipe.
• Low Carb Garlic Chicken- Has a sauce good enough to drink.
• Chicken Tikka Masala- Delicious Indian meal.
• Instant Pot Chicken Biryani- Comfort food at its finest.
• Chicken Korma- Just like your favorite restaurant.
• Chicken Vindaloo- Perfectly spiced in under 30 minutes.

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Three Cup Chicken | Taiwanese San Bei Ji Recipe

Instant Pot Taiwanese 3 cup chicken is a fragrant, satisfying dish bursting with flavor. Garlic, ginger and basil fragrance and combine with sesame oil, Shaoxing wine, and soy sauce for an easy, traditional authentic dish that will have you begging for more.

5 from 5 votes

Print Recipe

Prep Time 10 mins

Total Time 10 mins

Course Main Courses

Cuisine Chinese, Taiwanese

Servings 6

Calories 307 kcal

Ingredients

  

• 1/4 cup Sesame Oil
• 6 Dried Red Chilis
• 1/4 cup Minced Garlic peel cloves, smack with the side of a knife
• 2 Tablespoons julienned ginger
• 2 pounds Bone-in Skin-on Chicken Thighs
• 1/4 cup Soy Sauce
• 1/4 cup rice wine or pale dry sherry
• Kosher Salt

For Finishing

• 1/4 cup Thai basil chopped, or regular basil
• 1/2 teaspoon Xanthan Gum or if NOT low carb, 1 tablespoon cornstarch mixed with water for a slurry

Instructions

 

• Turn your Instant Pot to Sauté and when it is hot, add the oil. Once the oil is ot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
• Dump in everything except the basil.
• Cook for 7 mins 10 mins NPR.
• Open the lid and turn the pot on Sauté.
• Add chopped basil leaves and stir.
• When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken
• EAT!

Notes

For a vegetarian version, substitute tofu and/or tempeh instead of the chicken and follow all other directions as listed.

Keyword San Bei Ji, Taiwanese Three Cup Chicken, Three Cup Chicken

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